Recipe of the Week- Almond Cake

French almond cake flickr2


2 sticks butter, shop softened, recipe more for buttering pan

1 cup sour cream, room temperature

1 teaspoon baking soda

2 cups sifted all-purpose flour

½ teaspoon kosher salt

1 ½ cups sugar

7 ounce tube of almond paste

4 egg yolks, room temperature

1 teaspoon almond extract

Powdered sugar, for sifting over cake


Heat oven to 350 degrees. Butter a 9 inch spring form pan

Line bottom with buttered parchment paper.

Mix sour cream and baking soda in one bowl, sift the

Flour and salt into another bowl.

In a food processor, cream the butter and sugar.

Add the almond paste slowly, process until very smooth.

Pulse in the egg yolks, then the almond extract and sour

Cream mixture. Transfer to a large bowl and fold in the

Flour mixture.

Scrape batter into the prepared pan. Bake 50-60 minutes,

Until the center no longer wobbles. Let cool in the pan.

Dust with powdered sugar.


*This cake is very moist and will last a week covered.


Julie Shipley, Somis

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